Easy Scalloped Potatoes with Bacon
Rich, creamy and delicious, these easy Scalloped Potatoes with Bacon take less than 15 minutes to throw together; then they're baked until perfectly browned and bubbly for the ultimate comfort food!
Servings 8 servings
- 3 lbs. Russet potatoes washed and peeled
- 3 tbsp. butter or bacon fat
- 4 tbsp. flour
- 1 small onion diced
- 6 slices bacon cooked and crumbled
- 2 cups milk warmed
- 1 ½ cups cream warmed
- 1-2 tsp. salt to taste
- ½ tsp. pepper
Preheat the oven to 375 degrees.
Slice the potatoes about ⅛" thick, using a mandolin slicer if possible.
Heat the butter (or bacon fat) and flour in a skillet over medium heat. Stir continuously until the flour is cooked, about 3 minutes.
Add the onions and cook for 2-3 minutes.
SLOWLY add the warmed milk while stirring constantly to avoid lumps. Do the same with the cream.
Add the bacon, salt and pepper and stir to combine. Simmer for 3-5 minutes, until thickened.
Layer the potatoes in a single layer in a 8"x11" baking dish. Add about¼ to ½ cup of the bechamel sauce on top. *Be sure to reserve 1 cup of bechamel sauce for the top.
Continue layering and pour remaining bechamel sauce over the top, making sure all the potatoes are covered in sauce.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and reduce the oven temperature to 350 degrees. Bake another 45 minutes, until browned and bubbly on top.
- Use a mandolin to make slicing the potatoes easier and to get even thin sliced potatoes. The potatoes will not cook through if they are not sliced thin enough.
- Use the bacon fat (3 tbsp.) rendered from cooking the bacon to make the roux.
- Make sure the milk and cream are warmed. Adding cold liquid to a roux can cause it to break and become lumpy.
- Add the milk and cream very slowly while stirring constantly. Adding the liquid to quickly will cause the roux to break and become lumpy.
- Start with 1 teaspoon of salt and add more to taste if desired. Note the bacon will add salt to the bechamel sauce.
- Make sure to reserve 1 cup of the bechamel sauce for the top of the potatoes to ensure you have enough for full coverage.
Serving: 1cup | Calories: 431kcal | Carbohydrates: 32g | Protein: 10g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 448mg | Potassium: 877mg | Fiber: 4g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 20.7mg | Calcium: 155mg | Iron: 6mg